Philly steak sandwich with summer roebuck
Prepare this dish on Grill '17, Morsø Jiko, Grill '71 Table or Forno Gas
This is my wilderness version of an American classic. I have replaced the beef with the meat from a roebuck. Super-easily made on the Jiko, and your friends will love you for it.
Marinate the meat in rosemary, garlic, lemon zest and olive oil.
Grill the pepper till black on all sides. Leave it to cool off and remove the skin. Remove the stem together with membrane and seeds.
Cut the onion into 1 cm slices and grill till you have fine grill marks on both sides.
Season the meat with salt and pepper. Grill the meat till medium rare, 55-60 degrees core temperature.
Grill the bread on one side. Put mustard on the grilled side. Cut the meat into slices and put it onto the mustard. Top with grilled pepper and onions. Put cheese slices on top and then a bread slice with the grilled side downwards.
Place the sandwich on the grill and grill both sides till the cheese has melted and the sandwich has fine grill markings. Serve with a glass of ice-cold beer.
- 600 g roe deer, filet or inside of thigh
- A sprig of rosemary
- The zest of one lemon, thinly grated with a zester
- 1 red pepper
- 1 red onion
- 200 g Emmenthal, cut into slices
- French’s yellow mustard
- 8 slices sourdough bread
- Olive oil
- Salt and pepper